1. Transfer the cream cheese and cream to a small bowl or cup and add the freshly chopped dill and chives (keep a tablespoon of the chopped a chives aside for garnish). Season with a little pinch of pepper and salt. Stir the cream cheese until it is soft and airy. It shouldn't be runny or it will drip off the canapes.

2. Place the smoked salmon slices on a clean chopping board and slice them into even squares.

3. Place the crackers on a serving plate and top each of them with the soft dill cream cheese, followed by a square of the smoked salmon placed neatly on top. Garnish with a sprinkle of the remaining fresh chives.

4. Serve the salmon canapés at room temperature, not chilled or the smoked salmon and dill will loose much of their flavor. You can keep them in the fridge and leave them on your kitchen counter about 30 minutes before your guests arrive.